Chickpea Chili

1 Tablespoon grape seed oil

1 onion, diced

3 cloves of garlic

1 jalapeno, diced (seeds removed)

1.5 Tablespoons cumin

1 teaspoon chili powder

1 teaspoon coriander (I didn’t have and it was still great)

1 teaspoon oregano

2 (15 oz cans) garbanzo beans, drained and rinse

1 (15 oz can) pinto beans

16 oz salsa verde (key ingredient, I used Trader Joes)

1-13.3 ounce can of coconut milk

2 cups of chicken or vegetable broth

Salt and pepper as desired

1 red pepper diced

Toppings:

Lime wedges

Chopped cilantro and green onions

Shredded cheddar or queso fresco cheese

Sour cream

Avocado

1. Saute onion and garlic in oil for 3 minutes.

2. Then combine all ingredients except red pepper.

3. Simmer for 10-15 minutes. Add red pepper for the last minute or 2.

4. Squeeze a lime juice wedge on top of each serving and garish with toppings.